Fillet of Sole Over Celery
Submitted by dfoubert
Microwave fillet of sole over celery with green peppercorns, lemon and celery seed. Fast 10-minute single-serving fish dinner with delicate French flavors.
YIELD
1 servingsPREP
5 minCOOK
5 minREADY
10 minMicrowave fish sounds like a sad desk lunch. This recipe is the exception that proves the rule, because sole is so delicate it actually prefers the low, even heat of a microwave to any blasting skillet. In 10 minutes you get a full dinner plate with something that tastes closer to French bistro than leftovers.
The celery layer is both flavor and insulation. Sliced stalks cook first in broth and butter, creating a steamy bed that cradles the sole and keeps it from overcooking against the plate. The celery leaves, added whole, wilt into a subtle herbal finish.
Green peppercorns in brine are the ingredient that makes this dish. They bring a fresh, sharp, almost fruity bite without the gray dullness of ground black pepper. If you’ve never tried them, this recipe is a good reason to pick up a jar.
Kitchen Tips
- Cut the sole into even strips, not large fillets. Thin strips cook through in a minute flat. A thick chunk overcooks on the edges while the middle’s still raw.
- Use real microwave plastic wrap, not regular cling film, and leave a small vent corner. Steam needs somewhere to go, and the vent keeps the plate from exploding.
- Sole is done when the flesh just turns opaque and flakes gently with a fork. Any more and you’re eating rubber bands.
Variations
- Swap sole for flounder, tilapia, or thin cod fillets. Adjust timing by thickness.
- Replace celery with fennel bulb for an anise-forward variation that doubles down on Mediterranean flavors.
- Finish with a drizzle of good olive oil and fresh dill instead of the lemon juice for a Scandinavian spin.
Ingredients
Directions
- Place sliced celery, broth, butter, peppercorns, and salt on a dinner plate.
Cover with microwave plastic wrap. Cook at 100% for 2 minutes.
- Remove from oven. Uncover and scatter celery leaves over mixture.
Place fish evenly spaced, on top of celery.
Sprinkle with lemon juice and celery seeds.
Cover tightly with plastic wrap. Cook at 100% for 1 minute.
(if using a small oven, cook for 2 minutes.)
To Serve .
Double ingredients. Divide ingredients equally between 2 plates. Proceed as for single serving, heating broth mixture simultaneously, using a rack for 4 minutes. Cook fish as in step 2 for 2 minutes.
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